Delicious Velveeta®-based chicken and pasta casserole.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 4 cups chopped cooked chicken
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 2 ½ cups chicken broth
- 1 medium green bell pepper, chopped
- 2 ribs celery, chopped
- 2 tablespoons dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (1 pound) package processed cheese food (such as Velveeta®), cubed
- 1 (12 ounce) package spaghetti
- 1 (6 ounce) can sliced black olives, drained
Instructions
- Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat the oven to 325 degrees F (165 degrees C).
- Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9×13-inch baking dish.
- Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.
- You can use two 11×7-inch baking dishes, if preferred.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1303 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The casserole was easy to make. My family thought it was okay. I liked it. I cooked the green pepper, and celery until the veggies were cooked. I tasted the sauce and felt it needed a tsp. of garlic powder and a tsp. of onion powder. It did not need any salt, so I left it out. The casserole was ready in 25 minutes.